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Make this Turkey Pot Pie after Thanksgiving, with the leftover turkey meat! If you don't have any turkey on hand, sub it out for chicken for a classic pot pie.

Turkey Pot Pie

Make this Turkey Pot Pie after Thanksgiving, with the leftover turkey meat! If you don’t have any turkey on hand, sub it out for chicken for a classic pot pie.

Course Main Course
Cuisine American
Keyword entree, fall, pie, turkey
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 1 pie

Ingredients

  • 2 pie crusts
  • 4 Tbsp butter, divided
  • 2 carrots, chopped
  • 2 medium-sized potatoes, chopped
  • ¼ cup peas
  • 2 cup cooked and shredded turkey or chicken
  • 3 Tbsp flour
  • ½ cup whole milk
  • ½ cup turkey or chicken broth
  • 3/4 cup grated cheddar cheese
  • ¼ tsp salt
  • ½ tsp dry mustard

Instructions

  1. Preheat the oven to 350. Dot the bottom pie crust with 2 Tbsp butter.

  2. Fill pie crust with vegetables and turkey.

  3. Melt remaining 2 Tbsp butter in a saucepan or microwave-safe bowl. Stir in flour; add milk and broth. Heat in the microwave or on the stove until the mixture thickens, stirring.

  4. Remove liquid from heat and stir in cheese, salt, and mustard. Spread over the pie filling.

  5. Top pie with second crust. Prick crust with a fork, and bake about 25-35 minutes, or until the crust is golden.

Recipe Notes

We always use Real Salt for our cooking and seasoning! You can't beat the flavour, and we love the extra trace minerals we get in our diet this way.